¾ cup butter or margarine, softened
¾ cup firmly packed brown sugar
1 egg yolk
1½ cups self-rising flour
1 14-ounce condensed milk
2 tablespoons butter or margarine
2 teaspoons vanilla extract
2 cups semisweet chocolate morsels
1 cups chopped pecans, toasted

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, cream butter and brown sugar until light and fluffy.  Add egg yolk; beat until well blended.  Stir in flour, mixing well.  Press the dough into the bottom of the prepared baking pan.

Bake for 20 minutes or until lightly browned.  Place on a wire rack.

In a medium, heavy saucepan, combine condensed milk and butter; cook, stirring constantly, until bubbly.  Stir in vanilla.  Spread over the baked layer.

Bake 12 to 15 minutes or until top is golden brown.  Sprinkle chocolate morsels evenly over the top.  Bake for 2 minutes.  Remove from oven; place on a wire rack.

With a spatula, spread the chocolate evenly over the baked layer.  Sprinkle with chopped pecans.  Cool completely.  Cut into triangles.

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